Southwest Corn and Turkey Soup

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Southwest Corn and Turkey Soup."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/southwest-corn-and-turkey-soup-recipe.htm>  20 August 2008.

Southwest Corn and Turkey Soup Photo
Southwest Corn and Turkey Soup
Yield: Makes 6 servings
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Dry chilies add a rich earthy flavor not achievable with their fresh counterparts.
Ingredients:
3
dried ancho chiles (each about 4 inches long) or 6 dried New Mexico chiles (each about 6 inches long)*

2
small zucchini

1
medium onion, thinly sliced

3
cloves garlic, minced

1
teaspoon ground cumin

3
cans (about 14 ounces each) fat-free reduced-sodium chicken broth

1-1/2
to 2 cups (8 to 12 ounces) shredded cooked dark turkey meat

1
can (about 15 ounces) chickpeas or black beans, rinsed and drained

1
package (10 ounces) frozen corn

1/4
cup cornmeal

1
teaspoon dried oregano

1/3
cup chopped fresh cilantro



Preparation:
1.
Cut stems from chilies; shake out seeds. Place chilies in medium bowl; cover with boiling water. Let stand 20 to 40 minutes or until chilies are soft; drain. Cut open lengthwise and lay flat on work surface. With edge of small knife, scrape chili pulp from skin (thicker-skinned ancho chilies will yield more flesh than thinner-skinned New Mexico chilies). Finely mince pulp; set aside.

2.
Cut zucchini in half lengthwise; slice crosswise into 1/2-inch-wide pieces. Set aside.

3.
Spray large saucepan with cooking spray; heat over medium heat. Add onion; cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Add garlic and cumin; cook and stir about 30 seconds or until fragrant. Add chicken broth, reserved chili pulp, zucchini, turkey, chickpeas, corn, cornmeal and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until zucchini is tender. Stir in cilantro; ladle into bowls and serve.



Nutritional Information:
Serving Size: 1-2/3 cups soup
Sodium 408 mg
Protein 19 g
Fiber 7 g
Carbohydrate 32 g
Cholesterol 32 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 19 %
Calories 243
Dietary Exchange:
Meat 1
Starch 2


This recipe appears in: Southwestern